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8 Spice Veggie Stir fry – Vegetable Masala Subzi 1 Pot

March 20, 2017 By Richa 17 Comments

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8 Spice Veggie Stir fry – Vegetable Masala Subzi. Use up the veggies to make this dry 1 Pot Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Add chickpeas or beans to make a meal. Vegan Gluten-free Soy-free Nut-free Recipe

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8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

This easy Indian Spiced Veggie stir fry is great to use up all the veggies from the refrigerator or the CSA box. Chop them all to somewhat similar size, roast up the spices, add veggies and cook until done.

I use a 8 spices in this stir fry. Fenugreek, black pepper, cumin, coriander, mustard, turmeric, cayenne and cinnamon. Together these spices make this a fragrant and mouth watering stir fry. These spiced veggies can also be put into a wrap or burrito and served with cilantro mint chutney or vegan ranch or coconut chutney. Or serve with Lentil Dals, or easy curries. 

Try it and let me know how it worked out! I made wraps with the veggies with some vegan ranch. So good!

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries. Vegan Gluten-free Soy-free Nut-free Recipe | VeganRicha.com

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #Indian #veganricha | VeganRicha.com

More veggie focused quick meals

  • Mushroom Matar Masala
  • Roasted Tofu and Cauliflower in Green Masala Sauce
  • Bombay Potato and Peas IP
  • Aloo Baingan – Potato Eggplant Curry
  • Veggies in Coconut Sesame Kolhapuri sauce. GF IP

If you make this easy stir fry, do tag me on Instagram #veganricha and leave me a comment on this post. I love to hear how the recipes turned out!

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries. Vegan Gluten-free Soy-free Nut-free Recipe | VeganRicha.com

Thoughtful video above. And in other fascinating news, a dairy company ditches dairy after 90+ years and switches to non dairy plant milks.

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries. Vegan Gluten-free Soy-free Nut-free Recipe | VeganRicha.com

Print Recipe
5 from 3 votes

8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Gluten-free, Indian, Vegan
Servings: 4
Calories: 67kcal
Author: Vegan Richa

Ingredients

  • 1/2 tsp (0.5 tsp) fenugreek seeds powder powder the fenugreek seeds and use
  • 1/2 tsp (0.5 tsp) black pepper 1/3 tsp for less heat
  • 1/2 tsp (0.5 tsp) each ground cumin ,coriander, turmeric, mustard
  • 1/3 to 1/2 tsp cinnamon
  • 1/3 to 1/2 tsp cayenne or use some paprika and some cayenne
  • 1 tsp oil
  • 3 cloves of garlic minced
  • 3 cups (321 g) of chopped veggies such as cauliflower carrots, green beans, peppers, zucchini, potatoes, cabbage etc
  • 3/4 tsp (0.75 tsp) salt less or more to taste
  • 1/3 cup (48.33 g) green peas thawed if frozen
  • cilantro and lemon for garnish

Instructions

  • Mix the spices and bowl and set aside.
  • Heat oil in a skillet over medium heat. Add garlic and cook until golden. Add the spice mix and cook for 30 seconds.
  • Add the veggies except peas, salt and toss well to coat. Add a splash of water. Cover and cook for 12 minutes..
  • Toss well, add peas and mix in. Taste and adjust salt and heat. Cover and cook for another 5 minutes or until the veggies are tender to preference
  • Garnish with cilantro and lemon. Serve with dal and rice/flatbread or make Wraps with hummus or  lentil hummus and cooling dressing such as vegan ranch.

Notes

Variation: add a chopped tomato after Step 2 and cook for 2 minutes, then add veggies.
Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices.
8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies.
Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices.
Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve.
Nutritional values based on one serving

Nutrition

Nutrition Facts
8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
Amount Per Serving
Calories 67 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 504mg22%
Potassium 345mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 16265IU325%
Vitamin C 11.4mg14%
Calcium 43mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries. Vegan Gluten-free Soy-free Nut-free Recipe | VeganRicha.com

Filed Under: gluten free, Indian Vegan Recipes, Instant Pot, main course:India, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Sticky Ginger Sesame Tofu and Veggies 1 Pot 30 Mins
1 Pot Red Lentil Tortilla Soup – Instant Pot/Saucepan »

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  1. Sarah | Well and Full says

    March 20, 2017 at 8:45 am

    I love a good vegetable stir fry, especially made with delicious spices! 🙂

    Reply
    • Richa says

      March 21, 2017 at 11:18 am

      Thanks Sarah. I love spiced up veggies every which way!

      Reply
  2. Lalita Shastry says

    March 23, 2017 at 1:19 pm

    I love your recipes, thank you! What do you think adding crumbled tofu to this stir fry? I would love add some protein.

    Reply
    • Richa says

      March 23, 2017 at 1:23 pm

      Sure. that will work. Cooked Chickpeas or other beans would work better texture wise. Double the spice mix as both tofu and chickpeas need more spices that vegetables.

      Reply
  3. Marilin says

    March 25, 2017 at 6:23 am

    5 stars
    I had a fridge full of random bits of veg that I would never have known how to combine but this was a great and delicious way to throw it all together quickly! I made it all into a wrap with hummus as you suggested and dined like a king. Thank you!

    Reply
    • Richa says

      March 25, 2017 at 1:57 pm

      Awesome!

      Reply
  4. holly roberts says

    April 23, 2018 at 11:44 pm

    5 stars
    Great combination of spices…If one does wish to make a sauce to bring up the spices even more, mix 2 tablespoons peanut butter, 1/2 cup coconut milk, 1/2 of a fresh squeezed lime (I left lemon out of the recipe entirely) and a tablespoon soy sauce, a dash of crushed red chili peppers whisk it all together and pour it over the vegetables cook for a couple minutes longer and its a great sauce!

    Reply
    • Richa says

      April 24, 2018 at 10:23 am

      great idea!

      Reply
  5. Delnora says

    March 13, 2019 at 4:26 pm

    5 stars
    Yum! Thanks, Richa! I made this tonight using carrots, green beans, cauliflower, peas, and mushrooms. I used some homemade veggie stock instead of water and instead of oil, so it was oil and overt-fat free. Served with some brown rice and lentils on the side. Delicious healthy, veggie full meal. 🙂

    Reply
    • Richa says

      March 13, 2019 at 8:07 pm

      awesome!

      Reply
  6. Vicki McLain says

    January 20, 2020 at 5:08 pm

    Hi Richa – My husband and I live just north of you in Bellingham. We are whole-food plant-based eaters. I can’t even begin to tell you how many of your recipes I have made — from your books and your blog. I cook all of our meals, and your recipes are the absolute best. And I have hundreds of cookbooks! I have never been disappointed with any of your recipes. I have made this particular stir-fry recipe many times. I made up a big batch of the spice mix; I use a variety of vegetables and the chickpeas; I serve it over brown rice with a homemade lemon-tahini sauce and a sauce from Trader Joe’s called Amba – a fermented mango savory sauce. This is one fine dish!! Thank you so much for all of your wonderful recipes; please know that your hard work is so appreciated. If you ever want to come to Bellingham, you are welcome to visit us — and stay for dinner!!

    Reply
    • Richa says

      January 21, 2020 at 1:51 pm

      Thank you so much for this wonderful note! and the offer! I am so happy to hear that everything you try turns out so well!

      Reply
  7. Cara says

    February 4, 2020 at 5:16 pm

    I’m making this tonight to go along with the tofu Tikka masala I made from your cookbook! It’s absolutely delicious btw. Could you use frozen mixed vegetable for this dish? Would they need to be thawed first?

    Reply
    • Richa says

      February 5, 2020 at 5:29 pm

      Add them directly, do not need to thaw them.

      Reply
      • Melanie Molinari says

        July 23, 2020 at 4:38 pm

        What kind of mustard? Whole or ground or dry?

        Reply
        • Vegan Richa Support says

          July 24, 2020 at 7:54 am

          Dry ground mustard seed, usually easy to find in the spice section. Let me know if you need any further help!

          Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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